These creamy and chocolatey homemade peanut butter cups are packed with protein, healthy fats and are the ultimate good for you treat!
What's the difference between a fat bomb and a nut butter cup?
In case you’re wondering if these are fat bombs or nut butter cups, they’re more like a blend of the two! Fat bombs (also called Keto fat bombs) are more often than not low in sugar or sugar free and are comprised of primarily fat sources (oils, cream cheese, etc.). Nut Butter cups are often sweetened and often thought of as just a dessert, with or without any redeeming nutritious value.
These homemade peanut butter cups are the best of both worlds- healthy fats, a smidge of added oil, lightly sweetened and a nice boost of protein from collagen powder you can’t even taste.
These would be the perfect fall treat to take to a neighbor or share with friend, but a word of caution when transporting- these nut butter cups will melt! After all the ingredients are mixed together and poured into a lined muffin tin liner, they go into the freezer for at least an hour or overnight is fine also. I recommend thawing 20-30 minutes before enjoying or being careful to not break a tooth if you’re on the impatient side of things ;).
So what makes these nut butter cups so good? They are made with TWO kinds of nut butter! I chose hazelnut and peanut but you can use any combo you have on hand. Cashew, pecan or almond butter would all do the trick! My favorite nut butter is from Georgia Grinders and this variety pack is a great place to start. If they seem on the pricey side it’s because their nut butters are just nuts and salt- no other oils, sugars or fillers. I use their nut butters in both savory and sweet recipes, like these Spicy Pecan Butter Chicken wings or these Pumpkin Breakfast Cookies.
I would love to know what mixture of nut butters you used if you give these a whirl or if you stick with the classic peanut butter cup experience!
Homemade Peanut Butter Cups
- 1 12-cup muffin tin
- 1/2 cup peanut butter, well-stirred
- 1/2 cup hazelnut butter, well-stirred (any combo of 2 nut butters works great)
- 1/4 cup + 1 Tbsp melted coconut oil
- 2 Tbsp maple syrup, agave, or honey
- 2 scoops collagen powder (I like Vital Proteins)
- 1/2 cup Enjoy Life chocolate chips, melted (1/2 cup will be enough for a layer on top. Use 3/4 cup is you would like the chocolate to coat the entire nut butter cup.)
- Combine the peanut butter, hazelnut butter, 1/4 cup of melted coconut oil, maple syrup, and collagen powder in a medium-size bowl and mix well.
- In a small, microwave-safe bowl, combine the chocolate chips and the remaining tablespoon of coconut oil and microwave for 20 second. Remove the bowl form the microwave, stir, and heat for another 20 or so seconds. (The exact heating time will vary depending on the microwave.)
- Line a 12-cup muffin tin with paper muffin liners and divide the nut butter mixture evenly among them. Each muffin liner should be about 1/3 full.
- Drizzle the melted chocolate over each nut butter cup.
- Freeze overnight or until the nut butter cups are firm. Enjoy!
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